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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Miso Butter Corn Ribs

    Indulge in these succulent corn ribs, generously coated with a delightful blend of miso and butter.
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    Chinese Steamed Sponge Cake

    Simple steamed sponge recipe. Learn how to make a traditional Chinese Dim Sum dessert of steamed sponge, or Ma Lai Gao, with this easy recipe from Chef Jeremy Pang.
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    Beijing Saucy Noodles

    A deeply savoury, slightly sweet braised pork noodle dish with intense umami, whole spices, and a rich lardy base. This version captures the authentic, rustic flavour with a short ingredient list and deep aromatics.
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    Lamb Rendang

    An aromatic delicacy,lamb rendang is a slow-cooked dish of tender beef simmered in a rich blend of spices and coconut milk.
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    Mei Chum Siu Chow

    This is a stir fry that is perfect for the leftover ingredients in your pantry.
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    Duck & Hoisin Gyoza

    These delectable dumplings combine succulent duck and savory hoisin sauce, wrapped in a delicate gyoza wrapper.
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    Chicken Kapitan

    A fragrant and hearty Malaysian curry with earthy spices, simmered in coconut milk
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    Korean Vegan Japchae

    A delicious vegan noodle dish that is quick and easy to make, great for those mid-week stir-fry cravings.
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    Tantanmen Ramen

    Get ready to slurp your way to spicy bliss with this sensational Ramen recipe.
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    Seafood Pad Cha (Ta Lay Pad Cha)

    Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
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